Monday, February 21, 2011

thomas keller's fried chicken

It's been cold and windy here in Los Angeles, so over the rainy weekend, I finally made Thomas Keller's lemon-brined fried chicken. I pretty much stuck to the original recipe, except that I double-dipped the chicken for extra crunch (letting it air dry for an hour between dippings) and I used a mixture of peanut and vegetable oil and butter and shortening since that's what I hand. I know, I know, but I pretty much only make fried chicken once a year, so we don't hold back.

It was deliciously herby and juicy, and we're still eating the leftovers with mashed potatoes. As much as I enjoyed it, however, I have to confess I think I still like my own version of Gourmet's recipe more, though it's a toss-up for my husband. Either way, it's good to have fried chicken options! It took a long time to find the right recipes and the right techniques.


  1. Hey Happy! Do you double coat on the Gourmet recipe too?

    p.s. I hope you saved me a piece!!

  2. Yes! I swear by the double-dip. At least where fried chicken is concerned. :)

  3. Will definitely try double dipping next time I do fried poultry yumminess!!


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